Blackberry Ricotta Pizza Pockets
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 244
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 11
- Sodium
- 249
- Total: 30 min
- Active: 30 min
Ingredients
Vegetable oil, for frying
8 ounces store-bought pizza dough
All-purpose flour, for rolling
1/2 cup fresh ricotta
3 tablespoons confectioners' sugar, plus more for sprinkling
1/4 teaspoon pure vanilla extract
2 tablespoons torn fresh basil leaves
6 blackberries
Directions
Special equipment:
a deep-fry thermometer- Fill a Dutch oven about halfway with veggie oil and heat to 375 degrees F. Line a sheet pan with paper towels and set aside.
- Roll the pizza dough to about 1/4-inch thick on a floured work surface. Cut out as many 4-inch rounds as you can. Reroll the dough, if needed, to get 6 rounds total.
- Combine the ricotta, confectioners' sugar and vanilla in a small bowl. Stir in the basil.
- Dollop a scant tablespoon of filling in the center of each dough round and place a blackberry on top. Dab a little water around the edge of each dough round. Fold over to make half-moons and pinch well with your fingers to seal.
- Add the pockets to the hot oil in batches and fry until golden and puffed, about 3 minutes. Remove to the lined sheet pan. Sprinkle on confectioners' sugar.